Dynamic analysis of grain quality during drying in fluidised beds

The quality of grains and food after drying remains the subject of much research due to the development of thermal and hydro-sensitive tensions, as well as undesirable chemical and biochemical changes that can occur during drying. Determining the dynamics of the level of grain damage during drying remains highly complex from an experimental point of view. This work proposes a novel system dynamics-based modelling approach to quanti-fying the percentage of product breakage during drying in fluidised bed dryers. A simple and robust method based on causal relationships and flux diagrams was developed to describe the dynamics of drying and product quality. The model was then compared with experimental data from the literature for fluidised bed dryers and breakage indices. A sensitivity analysis of the model input parameters was performed, showing their effects on moisture content, product temperature, drying rates and product quality. Finally, unre-stricted and restricted optimisation scenarios for breakage levels and relative inlet hu-midity were presented. The final use of the product, dryer capacity and the existence of time constraints are integral to determining the optimum dryer operation point. The proposed methodology can be used for different products and expanded for different dryer configurations. This work should provide a better understanding of the drying process and optimise fluidised bed dryers to maximise quality.(c) 2023 IAgrE. Published by Elsevier Ltd. All rights reserved.